This moist Chocolate Bundt Cake is so easy to make from scratch! Truly the Best Chocolate Bundt Cake with rich dark chocolate ganache.
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The Best Chocolate Bundt Cake
Chocolate Bundt Cake is the ultimate chocolate lover's dream! It has a moist cake based and is coated in a rich chocolate ganache frosting.
This chocolate bundt cake recipe is easier than making a layer cake, while still being absolutely delicious!
Chocolate desserts are a favorite in our house, and if you're a chocolate lover you have to try this Classic Chocolate Fudge Cake, Air Fryer Brownies or these Double Chocolate Chip Cookies.
Both are loaded with chocolate!
why we love Chocolate bundt cake with glaze
- Delicious: Some of the best recipes are simple and still have a ton of flavor. A dark chocolate and sea salt glaze sits on top of a moist chocolate bundt cake, the flavor is amazing.
- Chocolate!: I don't know who doesn't like chocolate, but if that's what your craving then this is what you need. Add chocolate chips to the batter for even more chocolate!
- Total Holiday Dessert: Treat your family to this indulgent dessert during the holidays, I bet they'll be asking for the recipe.
Moist Chocolate Bundt Cake Ingredients
For the chocolate cake, you'll need
- Salted butter
- cocoa powder
- Water
- Vanilla extract
- Instant coffee
- all purpose flour
- granulated sugar
- Eggs
- Plain Greek yogurt
For the dark chocolate sea salt glaze, you'll need
You'll also need a bundt pan! Here are some of our favorite bundt cake pans:
- nonstick bundt pan- highly recommend this one! It's affordable and works great.
- fancier bundt pan
- fleur de lis bundt pan
We do not recommend silicone bundt pans!
How To Make this Moist Chocolate Bundt Cake Recipe
- Preheat the oven and grease your bundt pan.
- In a medium saucepan, melt your butter completely, and then add your cocoa powder, water, vanilla, and instant coffee. Stir until combined.
- In a large bowl or stand mixer, combine your flour, sugar, and baking soda. Once combined, pour in your butter/ cocoa powder mixture, and stir until fully combined. Once combined, add your eggs and Greek yogurt and stir again until the eggs are fully incorporated.
- Pour your batter into the prepared Bundt pan and cook for 40-50 minutes.
- Let the cake cool before removing it from the Bundt pan to prevent any of the cake from breaking off or sticking to the pan.
How To Make the Chocolate Glaze For Bundt Cake
- Melt the chocolate chips in the microwave. Microwave for 20-second intervals, stirring after each interval until fully melted. Then do the same thing with the butter until fully melted.
- Whisk together the melted chocolate, butter, milk, and powdered sugar until well combined. Once combined, add the sea salt and stir until combined.
- Remove your cooled cake from the Bundt pan, drizzle your glaze generously, and serve immediately.
How To Store Moist Chocolate Bundt Cake
How Long Will This Cake Last On The Counter? You can store this cake in an airtight container on the counter or in the fridge for 5-6 days before the cake will begin to get stale. However, if your family is anything like mine, this cake usually lasts about one day.
Freezing: Freeze a naked bundt cake wrapped tightly in plastic wrap and then again in foil for up to 3 months. To thaw, set the wrapped cake in the fridge overnight before decorating and then serving.
Substitutions for this Chocolate Cake Recipe:
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Cocoa Powder: We don't recommend substituting cocoa powder in this recipe as it's essential in creating that rich chocolate flavor.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Instant Coffee: I wouldn't recommend omitting the coffee altogether, but if you don't have instant coffee, instant espresso will also work as well as leftover coffee from your morning brew. Also, don't be afraid to make a special cup just for this cake, it's worth it!
All Purpose Flour: We don't recommend substituting the flour.
Sugar: We don't recommend substituting white sugar.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Eggs: We don't recommend substituting eggs. Try it at your own risk!
Plain Greek Yogurt: Sour cream or crème fraîche can be a suitable replacement for greek yogurt.
Dark Chocolate Chips: Dark chocolate will help to balance the sweet and salty, if dark chocolate isn't your favorite, the next best thing would be semi-sweet chocolate chips.
Powdered Sugar: Essential in creating the sweet and salty dark chocolate glaze.
Milk: You can substitute milk with half and half, low-fat milk, or nondairy milk.
Coarse Sea Salt: Coarse Himalayan pink sea salt or Kosher salt would be an appropriate substitute for regular coarse sea salt.
Tips & Variations for this recipe
- Try Fruit: Fresh berries on top of this cake will bring a great color contrast and additional fruity flavor.
- Use Orange zest: Orange and chocolate are a wonderful flavor combination, add some zest to the cake batter.
- Mint Chocolate!: For a hint of mint, add some mint extract to your dark chocolate glaze. Or sneak some mint chips into your cake batter.
Best Chocolate Bundt Cake Recipe FAQ
You may need to use more butter or oil to grease down your pan. Be sure to add flour to the pan after your grease it. You do not want to add too much flour but coating the pan in a thin layer will help release the cake when you go to take it out. Using bakers joy baking spray is a mixture of oil and flour in a spray that will act the same as oiling and flouring your baking pan.
Of course! If you’re looking for an ooey, gooey chocolate cake, add about one cup of chocolate chips (or as many as your heart tells you to) to the batter before pouring it into the Bundt pan. When checking to see if your cake is done, don’t be alarmed by a little bit of chocolate sticking to the toothpick. This is most likely a melted chocolate chip, not raw cake.
You can omit the salt in the drizzle recipe and replace the chocolate chips with caramel baking chips for a decadent caramel drizzle. You can also add a few drops of mint extract to the drizzle recipe to get a fresh mint drizzle that will pair beautifully with the chocolate cake. Other flavors that pair wonderfully with chocolate cake include strawberry, peanut butter, and coconut.
You can use any kind of baking pan but will need to adjust the baking time. For a cake pan or spring form pan, the cake tends to need less baking time.
There truly is no right or wrong answer here as baking is also an art as much as it is a science. Use a whisk to drizzle your glaze with abstract results. Pour your glaze on for a thicker, more uniform coverage. Most importantly, however, is to wait until your freshly baked bundt cake is cooled before applying the glaze. If your cake is too warm, the glaze or frosting will melt off or seep into the cake.
Yes! Making a Bundt cake in advance can absolutely be done. Allow your cake to cool and be sure NOT to frost, ice, or glaze your cake. Wrap the naked Bundt cake tightly in plastic wrap then again in aluminum foil and freeze for up to 3 months. Allow your cake to thaw overnight in the refrigerator before decorating the top.
This is a very moist cake recipe, but if you have trouble with it, check out this post for How To Make A Dry Cake Moist
Other Desserts You'll Love
- Dark Chocolate Brownies
- Lemon Raspberry Bundt Cake
- Lemon Bundt Cake
- Better Than Anything Cake
- Marble Strawberry Bundt Cake
- Banana Bundt Cake
- Cinnamon Sour Cream Coffee Cake
Best Chocolate Bundt Cake
Ingredients
Cake
- 1 cup salted butter
- ⅓ cup cocoa powder
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 2 cups white flour
- 1 ¾ cups white sugar
- 1 ½ teaspoons baking soda
- 2 eggs
- ½ cup plain Greek yogurt
Dark Chocolate Sea Salt Glaze
- ½ cup dark chocolate chips
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 2 tablespoons salted butter
- 1 teaspoon coarse sea salt
Instructions
- Preheat the oven to 350 degrees and grease your Bundt pan with either melted butter, or nonstick cooking spray.
- In a medium saucepan, melt your butter completely and then add your cocoa powder, water, vanilla, and instant coffee. Stir until everything is combined. Once combined, set the saucepan aside.
- In a large bowl or stand mixer, combine your flour, sugar, and baking soda. Once combined, pour in your butter/ cocoa powder mixture, and stir until fully combined. If the mixture seems too thick, you can add another ¼ cup of water. Once combined, add your eggs Greek yogurt and stir again until the eggs are fully incorporated.
- Pour your batter into the Bundt pan and cook for 40-50 minutes, or until you can insert a toothpick without any dough sticking to it.
- Allow the cake to cool before removing it from the Bundt pan to prevent any of the cake breaking off or sticking to the pan.
- While the cake is cooling, assemble your glaze by first melting the chocolate chips in the microwave. Microwave for 20 second intervals, stirring after each interval until fully melted. Then do the same thing with the butter until fully melted.
- Whisk together the melted chocolate, butter, milk, and powdered sugar until well combined. Once combined, add the sea salt and stir until combined.
- Remove your cake from the Bundt pan, drizzle your glaze generously, and serve immediately.
Notes
- Storage - You can store this on the counter or in the fridge for 5-6 days before it gets stale.
- Add in chocolate chips to the batter for a more ooey-gooey cake.
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